greek salad with chicken / griddled halloumi cheese / heirloom tomato

Contents of your meal kit:

lemon-herb vinaigrette base
kalamata olives
sliced red onion
herb bundle (mint & parsley)
heirloom tomato
halloumi cheese
salad greens

Cookware needed: salad bowl, nonstick skillet

Finishing steps:

  1. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.
  2. Slice cucumber lengthwise, and then thinly crosswise. Slice kalamata olives in half or roughly chop. Add cucumber, olives, and sliced red onion to salad bowl with vinaigrette. Toss to coat.
  3. Pull herb leaves from their stems, and then roughly chop or tear into salad bowl.
  4. Wash and slice heirloom tomato into thick slices and divide between serving plates.   Season with salt & pepper.
  5. Heat a small amount of oil in a nonstick skillet over medium heat. Season chicken with salt & pepper and cook about 5 minutes per side. When cooked through, transfer chicken to a cutting board and wipe out skillet.
  6. Pat halloumi slices dry with a paper towel, add a little more oil to the hot skillet and then add sliced halloumi in one layer. Cook 30-60 seconds per side or until well browned.
  7. While halloumi is browning, add greens to salad bowl and toss gently with vegetables and vinaigrette. Divide evenly between serving plates, piling directly on top of tomato slices.
  8. Top salads with chicken and griddled halloumi. Dig in with a knife and fork, and enjoy!

Notes: Halloumi cheese originates from Cyprus. It has a higher-than-normal melting point, making it ideal for grilling and frying. The cheese is aged in brine, yielding a salty, dry cheese with a distinctive “squeek” when you bite into it. You may notice some dark flecks in the cheese; this is mint.